Brunswick stew, family-size recipe
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | To 3 pounds chicken, cut up | |
| 2 | Stalks celery | |
| 1 | small | Onion |
| 2 | quarts | Tomatoes, fresh or canned |
| 1 | cup | Chopped onion |
| 3 | mediums | Potaotes, peeled but still whole |
| 1 | quart | Green butter beans (drain if canned) |
| 1 | quart | Whole kernel corn (drain if canned) |
| 5 | tablespoons | Sugar |
| Salt, to taste | ||
| Red and black pepper, to taste | ||
Directions
Place the chicken, celery and small onion in a large kettle and add about a quart of water. Simmer until the meat is tender and begins to loosen from the bones, Lift the chicken from the broth. Cool the broth and discard the celery. Remove the meat from the bones and cut it into small pieces.
Add the tomatoes, chopped onions and whole potatoes to the broth.
Continue cooking over medium heat. Remove the potatoes when they are tender, mash and return to the stew. (Some cooks omit this step but dice the potatoes before adding them to the stew. It has been noted, however that the stew freezes better when the potatoes have been mashed; otherwise they will become soggy.) Add the cut-up chicken, butter beans, corn and sugar. Add salt and red and black pepper to taste.
Bring to a boil while stirring. Cover, lower the heat and simmer slowly, stirring occasionally to prevent stickiing, for 3 to 5 hours, or until the tomatoes have been cooked to pieces.
Makes 12 servings.
Per Serving: 378 Calories; 43 g Protein; 43 g Carbohydrates; 5 g Fat; 1 g Saturated Fat; 96 mg Cholesterol; 384 mg Sodium.
[THE WASHINGTON POST; April 17, 1991] Submitted By LAWRENCE KELLIE On 01-03-95